These gluten-free pancakes are light and fluffy, just like all pancakes should be. Load them with the add-ins of your choice!

Photos updated in 2020.

Oh hey good lookin!

Welcome to a new week, a fresh start, and a giant stack of pancakes. There's no better way to start off the week, right?

Over the weekend I had a hankering for pancakes— it's all I kept thinking about. I realized I had some waffles so I made them instead, but waffles will never be pancakes. Team pancakes, always!

Since we had no plans for Easter, for the first time since I can remember, into the kitchen I went. Determined, also starving since it was 11AM, and ready for some good comforting pancakes.

Gluten-Free Pancakes Ingredients

The ingredients for pancakes are basic pantry staples.

• Gluten-Free Flour: I prefer to use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour but any gluten-free 1-to-1 flour will work.
• Baking Powder: This helps them rise.
• Salt/Vanilla Extract: Enhances the flavor of the pancakes.
• Egg: The egg binds everything together and provides structure.
• Sugar: We're using granulated sugar for this pancake recipe, not much, but just enough to sweeten them without being too overpowering.
• Milk: Any type of milk will work. I normally use almond or oat milk.

How To Make Gluten-Free Pancakes

Making from-scratch pancakes isn't difficult and produce an incredible pancake. The box mix has nothing on homemade! This recipe makes 9 pancakes and can be easily doubled for a larger family too!

1. Dry Ingredients: Whisk together the flour, baking powder, and salt in a large bowl.
2. Wet Ingredients: Whisk to the sightly cooled melted butter, sugar, egg, and vanilla until no lumps remain.
3. Combine the Wet & Dry Ingredients: Make a well in the dry ingredients and pour in the wet ingredients. Gently stir together until combined.
4. Add Mix-Ins: If adding, gently stir in add-ins such as chocolate chips, granola, fruit, etc.
5. Cook: Heat a griddle or skillet over medium heat. Once hot, add the butter, and scoop 1/4 cup of batter on the griddle. Cook until the edges start to look dry and bubbles begin to form on the center and sides, about 1-2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes. Remember to coat the griddle/skillet between batches!

This Recipe Can Be Made Dairy-Free!

If you need to make this recipe dairy-free, it's easy— here's the substitutions:

• Butter: You can replace the melted unsalted butter with melted coconut oil, vegan butter, or ghee. I've used all of them and the substitution works perfectly!
• Milk: Replace the milk with any dairy-free milk alternative. I usually use oat milk for these pancakes, but I've used almond milk and coconut milk as well.

I've made this recipe a few times over the last month to get the recipe just right for you. Each time they were good, but I still wasn't happy. Needless to say, my freezer is stocked full of pancakes right now. Breakfast for dinner was a regular occurrence (not that I'm complaining!)

Load up these pancakes with fresh fruit and a drizzle of maple syrup, or a drizzle of peanut butter, or cinnamon and butter, or almond butter and granola. You won't regret any option!

By the way, spending 40 minutes shooting these pancakes before actually sitting down to eat them was quite painful.

More Recipes To Try

• Unbelievable French Toast
• Crispy Breakfast Potato Hash
• Avocado Egg Toast

Gluten-Free & Dairy-Free Fluffy Pancakes

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Yield: 9 pancakes

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Description

These gluten-free pancakes are light and fluffy, just like all pancakes should be. Load them with the add-ins of your choice!

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Ingredients

• 1 and 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 2 Tablespoon unsalted butter, melted and slightly cooled
• 1/4 cup granulated sugar
• 1 large egg
• 1 and 1/2 teaspoons vanilla extract
• 1 and 1/4 cups unsweetend almond milk

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Instructions

• Toss the flour, salt, and baking powder together in a large bowl. Set aside. In a separate medium bowl, whisk the melted butter, egg, milk, sugar and vanilla together.
• Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Do not overmix the batter or the pancakes will become dense. If adding any mix-in, gently fold in to avoid overmixing.
• Heat a griddle or skillet over medium heat — if using cast iron, medium low heat. Coat generously with ghee or oil. Once very got, drop 1/4 cup of batter on the the griddle. Cook until the edges start to look dry and bubbles begin to form on the center and sides, about 1-2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again for each batch of pancakes.
• To keep pancakes warm while cooking other batches, place in a 200°F oven until all pancakes are cooked. Serve immediately. 
• Pancakes can be refrigerated for up to 2 days and frozen for up to 2 months. Thaw overnight, or place frozen pancake in toaster until heated through.
  

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Notes

1. Make-Ahead & Freezing Tips: Pancakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and heat in the microwave or toaster.
2. Gluten-Free Flour: Bob's Red Mill Gluten Free 1-to-1 Baking Flour is a favorite of mine, but any gluten-free 1-to-1 flour will work just fine. I typically order it from Amazon since it's normally the cheapest.
3. Sugar: Any sugar works— I've tried coconut sugar, brown sugar, and maple syrup.
4. Griddle: This is the griddle I own and love— it's the best!
5. Butter: You can replace the melted unsalted butter with melted coconut oil, vegan butter, or ghee. I've used all of them and the substitution works perfectly!
6. Milk: Replace the milk with any dairy-free milk alternative. I usually use oat milk for these pancakes, but I've used almond milk and coconut milk as well.

Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!

Tagged in: breakfast, gluten free, gluten-free pancakes, pancakes